Chinese Chicken and Greenbeans with Pecans


I came across some lovely fresh green beans at the market the other day and had a craving for the Chicken and Green bean dish our local Chinese restaurant makes.  
The dish I came up with did not resemble the one they make 
however it was delicious and my husband suggested I share my version with you.

  • 3 boneless chicken breasts sliced diagonally
  • 1/4 cup soy sauce
  • 1/2 cup cornstarch
  • 4 tablespoons cooking oil, divided
  • 2-3 cloves garlic 


  • 4 cups  whole fresh green beans


  • 1 shallot or small onion, sliced
  • 2 cups fresh sliced mushrooms


  • 1/4 cup honey
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon grated fresh ginger or to taste
  • 1 1/4  cups chicken broth divided
  • 2 teaspoons cornstarch (second amount)


  • 1/2 cup pecans or walnuts, toasted
  • 1 tablespoon toasted sesame seed
  • 1 tablespoon chopped green onion
  1. Place chicken in small bowl and toss with soy sauce.  Let sit for 15 minutes.
  2. Place 1/2 cup cornstarch in a plastic bag.
  3. Chop garlic.
  4. Blanch green beans in boiling water for 1 or 2 minutes, 
  5. Drain beans and plunge into cold water.  Drain and set aside.
  6. Drain chicken and drop several pieces at a time into the bag with the cornstarch.  Shake until chicken is coated and repeat with remaining chicken.
  7. Heat 2 tablespoons oil in a skillet and when it is hot, fry half of coated chicken pieces with 1/2 of the sliced garlic.  Do not crowd pan. 
  8.  When chicken is done (cut into one piece to check for doneness) remove from pan to a plate.  Add more oil to pan if needed and repeat with remaining chicken and garlic. 
  9.  In the same pan, saute shallot and mushrooms in 2 teaspoons oil  
  10. Add honey, soy sauce, oyster sauce, rice vinegar and 1 cup chicken broth to the pan with the fresh grated ginger.  Simmer  briefly to blend flavours.
  11.  Mix 2 teaspoons cornstarch and remaining 1/4 cup chicken broth and add to sauce gradually until sauce  simmers and thickens slightly.
  12. Add chicken and green beans, cooking just until heated.
  13. Remove to a serving platter and top with pecans, sesame seed and chopped green onions.
  14. Serve over rice.
Serves 4





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